Ingredients (2 servings)
Shrimp (peeled, deveined, tail-off) | 200 g |
---|---|
Gournd chicken | 200 g |
Celery (chopped) | 80 g |
Cornichon (chopped) | 50 g |
【A】 Cumin seeds | 1 tsp |
S&B Oriental Curry Powder | 1/2 Tbsp |
Salt | Pinch |
Spring roll wrappers | 10 |
Flour | As needed |
Deep frying oil | As needed |
Sweet chilli sauce | As needed |
Directions
- Peel, devein and tail off the shirmp and chop roughly.
- Chop the celery and cornichon.
- Combine the ground chicken, chopped shrimp, 【2】 and 【A】 in a bowl.
- Divide 【3】 into 10 portions. Place each filling on a spring roll wrapper and roll tighly.
In a small dish, stir in the flour and a small amount of water.
Roll and seal edges with the water. - Pour the deep frying oil to a pot and heat to 180℃ (356℉).
Fry the spring rolls in batches until golden and crispy.
Drain excess oil. Serve on a plate with sweet chilli sauce on the side.